October 24 - National Bologna Day

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Title: Potato & Bologna Scallop
Categories: Beef, Potatoes, Vegetables, Casseroles, Cheese
Yield: 4 Servings

3 c Bologna; cubed
4 md Potatoes; sliced
10 oz Frozen peas
10 3/4 oz Can cheddar cheese or cream
- of mushroom or celery soup
3/4 c Milk
1 tb Onion; grated
1/2 ts Dried sage
1 c Cheddar cheese; grated

Combine bologna and potato in shallow 6 cup casserole.
Cook frozen peas, add soup, milk, onion and sage. Bring
to boiling, stir in cheese. Pour over bologona and
potatoes.

Bake @ 375+|F/190+|C for 30 minutes or until bubbly hot.

Makes 4 servings.

Recipe By: Daisy Watkinson, Simcoe, Ontario, Canada

From: http://www.recipesource.com

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October 24 - National Bologna Day

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Title: Homemade Bologna
Categories: Beef, Sausages
Yield: 3 Pounds

3 lb Ground chuck; 80% lean
3 tb Morton's Tender Quick
1 c Water
1/4 ts Garlic powder *
1/2 ts Onion powder *
1 1/2 ts Liquid Smoke

* not granules

Combine all ingredients and mix well.

Roll into two logs. Wrap in plastic wrap and put in
refrigerator for 24 hours.

Remove plastic wrap and place logs on greased pan. Bake
for 1/2 hour at 300+|F/150+|C and then 2 1/2 hours at
200+|F/95+|C.

Allow to cool; store in refrigerator. Slice with sharp
knife to desired thickness. Serve with cheese and
crackers, or on a sandwich.

From: http://tammysrecipes.com

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October 24 - National Bologna Day

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Title: Broiled Eggplant Bologna
Categories: Vegetables, Breads
Yield: 1 Servings

Eggplant
Salt
Olive oil
Bread crumbs; as needed
Garlic cloves; crushed

Slice the eggplant thin and sprinkle with a bit of salt.
Do not peel. Drain the slices in a colander for 1/2 hour.
Rinse with cold water and pat dry with paper towels.
Pan-fry the slices slowly in a bit of olive oil until they
are brown. Arrange them on a baking dish and sprinkle
bread crumbs that have been mixed with olive oil and fresh
crushed garlic on top. Place under a broiler until the
crumbs are browned and all is hot. Serve immediately.

Comments: This is a simple dish -- very common food, but
delicious. My friend Mrs. Nasi in Bologna, Italy served
this for lunch one afternoon. I need only describe the
dish for you as you will certainly have no trouble making
it.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith

Recipe by: Jeff Smith

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October 24 - National Bologna Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: El-Cheapo Bologna & Baked Beans Dinner
Categories: Sausage, Beans, Salsa
Yield: 4 Servings

1 lb Chunk bologna; in 1/4" dice
16 oz Can baked beans
1/4 c Onion; chopped
2 ts Blackstrap molasses
2 ts Vinegar
2 ts Prepared mustard
2 tb Ketchup
2 tb Canned salsa
1/4 ts Black pepper

Add all the ingredients into a saucepan and stir to mix.
Heat gently until the mixture starts to simmer.

Serve on toast or as a baked potato topping.

Serve with a tart accompaniment like cole slaw and dill
pickles.

An original recipe by Jim Weller

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October 24 - National Bologna Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Matthew's Bologna Bbq Meatballs
Categories: Meats, Cheese, Breads, Chilies, Vegetables
Yield: 6 Servings

1 1/2 c Cubed day-old bread
1/2 c Whole milk
1 lb Ground beef
8 oz Ground pork
4 oz Ground lamb
1 c Small-dice yellow onion
3/4 c Grated Parmesan
1/2 c Small-dice bologna
2 cl Garlic; minced
1 Jalapeno; seeded,
- small-dice
Salt & fresh cracked pepper
4 tb Oil
1 ts Oil
1 lg Yellow onion; small-dice
1 c Ketchup
1/2 c Brown sugar
3 tb Red wine vinegar
1 ts Chilli spice mix
1 ts Garlic powder
1 ts Onion powder

Recipe courtesy of Matthew Grunwald

FOR THE MEATBALLS: Soak the bread cubes in the milk;
squeeze dry and place in a large bowl. Add the ground
beef, ground pork, ground lamb, onions, Parmesan,
bologna, garlic, jalapeno, 1 1/2 teaspoons salt and 2
teaspoons pepper; mix well with a wooden spoon. Form into
2" balls. Heat the oil in a large skillet over medium
high heat. Shallow-fry the meatballs until browned on all
sides, 1 1/2 minutes per side. (The meatballs will be raw
in the center; they'll finish cooking in the sauce.)

FOR THE BBQ SAUCE: Heat the oil in a medium saucepan over
medium heat. Add the onions; cook for 2 minutes. Reduce
the heat to low and add the ketchup, brown sugar,
vinegar, chilli spice, garlic powder and onion powder;
simmer for 5 minutes. Add the meatballs to the sauce and
simmer, covered, for 10 minutes. Serve hot.

RECIPE FROM: https://www.foodnetwork.com

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